Differences Between Americano and Espresso? Espresso and Americano Coffee

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Whether you're a coffee enthusiast or a coffee professional, the renowned name of espresso has always lingered in our ears. This is the most common coffee extraction method we encounter daily (although many people still haven't quite mastered its temperament).

Delving deeper into Espresso, you'll discover it's not only a beverage well worth challenging, but also has many "siblings," including: Ristretto, Lungo, Doppio, Americano, and more.

Espresso

As the essence of Italian coffee, it's made by using 18-20g of coffee grounds with water at approximately 90-92°C, under 9 atmospheres of pressure, to extract about 40-60ml of coffee liquid within 20-30 seconds. Depending on the type of coffee beans, roasting method, and coffee flavor, the specific coffee dosage, extraction time, and extracted coffee liquid volume will vary. The resulting strong beverage serves as the foundation for all Italian coffee.

Americano

Americano originated during World War II when American soldiers in Europe diluted the commonly found small espresso shots with hot water. At that time, when Americans were concluding European operations, many military personnel came to Southern Europe. They couldn't handle espresso, so they diluted it with warm water. Americans generally make coffee in a casual and simple manner, and this method quickly became popular worldwide with the spread of American chain stores.

The well-known Americano composition is water + espresso. The resulting concentration after dilution helps us taste the coffee's flavors, while appreciating espresso requires long-term training to distinguish the layered flavors.

Ristretto

Ristretto can be remembered as the "younger brother" of Espresso. It's actually extracted by taking only the first portion of a standard espresso extraction. The coffee grounds and grind size can follow standard espresso practices, but the extraction time is limited to about 15-20 seconds. This means the resulting espresso shot will be smaller in volume than a standard espresso. Compared to espresso, Ristretto has a richer and more mellow mouthfeel, with a more explosive aftertaste.

Lungo

In Italian, "Lungo" means "Long" - extended. It can be simply remembered as the "older brother" of Espresso. This is a long-pulled espresso shot.

After extending the extraction time, to prevent over-extraction, the water flow rate must be increased. Therefore, the grinder's setting is usually adjusted to be coarser. Typically, Lungo extraction time exceeds 30 seconds, with extracted liquid volume reaching nearly 60ml, extracting more soluble substances from the coffee grounds. Therefore, in professional coffee terminology, this is a beverage with "low concentration but high extraction rate" (compared to standard espresso).

Doppio

In Italian, "Doppio" means "double." It refers to a double espresso, which is what we commonly call "double espresso."

One espresso shot can create five completely different tasting beverages, but this is just the beginning. You can try different blend beans, single-origin beans, and roast levels, then add milk, syrup, ice cubes, and even alcohol. After trying various combinations, you too will be deeply captivated by the charm of coffee.

FrontStreet Coffee's "Frontsteet Premium Italian Blend Coffee Beans" are excellent for making both espresso and Americano. With bright yet gentle fruit acidity, captivating chocolate and nutty flavors in the mid-palate, and a long-lasting sweet aftertaste, they are truly delightful.

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